„HEALTHY“ SNICKERS 
(not really healthy but better than a store-bought one if needed)
I used a little mold 25 x 18 cm
BASE:
100g ground gluten-free oat flakes
50g coconut flour
50g almond flour
2 tbsp melted coconut oil
160g unsweetened almond milk
50g fiber syrup/maple syrup
- mix, press into the mold with a moistened spoon
DATE CARAMEL:
300g Medjool dates
80g peanut butter
50g peanut butter powder (more protein and less fat!)
OR simply 50g more peanut butter
2 tbsp melted coconut oil
120 water (if only peanut butter, then 50g less water!!)
salt, ground vanilla
- blend in a high speed blender to a creamy mixture
- Pour onto the base
100g salted peanuts
- place on top of the cream and press in
200g dark chocolate
5g coconut oil
- Melt, pour onto the peanuts and spread out
- leave to cool for 20 minutes and cut slightly so that the chocolate does
not break the next day as it sets and is easier to cut :)
ENJOY
(not really healthy but better than a store-bought one if needed)I used a little mold 25 x 18 cm
BASE:
100g ground gluten-free oat flakes
50g coconut flour
50g almond flour
2 tbsp melted coconut oil
160g unsweetened almond milk
50g fiber syrup/maple syrup
- mix, press into the mold with a moistened spoon
DATE CARAMEL:
300g Medjool dates
80g peanut butter
50g peanut butter powder (more protein and less fat!)
OR simply 50g more peanut butter
2 tbsp melted coconut oil
120 water (if only peanut butter, then 50g less water!!)
salt, ground vanilla
- blend in a high speed blender to a creamy mixture
- Pour onto the base
100g salted peanuts
- place on top of the cream and press in
200g dark chocolate
5g coconut oil
- Melt, pour onto the peanuts and spread out
- leave to cool for 20 minutes and cut slightly so that the chocolate does
not break the next day as it sets and is easier to cut :)
ENJOY
